Fig French Toast

Fig French Toast

If you ever have the chance to visit New York, one of the best places for Italian food and eatery has got to be Eataly, located on 23rd and Broadway. They’ve recently opened in Rome and Genoa when I last visited but if you don’t have plane tickets, you can always pretend you’re drinking caffe at the bar and eating crude at the bacaro (Venetian bar that you stand around eating and drinking wine).

Since my new job is not too far from Eataly, I chanced to grab dinner there, which tends to be meat and bread. This week, I got wonderful fig bread but since I was eating them alone, they are hard to finish off. I had a piece left by weekend that they were no longer as tasteful but as french toast, they were perfect! The fig gave the bread extra sweetness without having to add too much additional sugar. It was the perfect meal to start off my day of eat-ploration on a most beautiful, warm March day, post-Winterstorm Saturn.


  • 4 small slices or 2 slices of bread
  • 1 egg
  • 1/3 cup of soy milk
  • 1 tsp of vanilla extract
  • pinch of cloves and cinnamon
  • dash of sugar


1. Whip the egg and the milk together. Add dry ingredients and mix well.

2. Heat up a non-stick pot. If it’s not non-stick, spray some PAM Baking so that the egg or bread gets attached to pot and burns while cooking.

3. Place the bread on the pot.

4. Pour the batter on the bread evenly. (Mine is a bit sloppy as I’m trying to take photos.) I saw Alton Brown do this to one of his recips and I found this doesn’t make the bread soggy.

5. Cook for about 10-15 minutes depending on thickness of bread. Turn once or twice but make sure not to turn the egg. Serve immediately with some honey or maple syrup.